Blackberry-Lime Cornmeal Shortcakes

Blackberry-Lime Cornmeal Shortcakes
Staff Writer
Blackberry Shortcakes
Paulette Phlipot
Blackberry Shortcakes

Juicy blackberries, fluffy cream, and tender shortcakes collide in this cornmeal and lime-flecked twist on a summer classic.

 

4
Servings
703
Calories Per Serving
Deliver Ingredients

Ingredients

For the shortcakes

  • 1  Cup  (125 g) all-purpose flour
  • 1/2  Cup  (40 g) medium-grind cornmeal
  • 2  Teaspoons  baking powder
  • 1/4  Teaspoon  kosher salt
  • 3  Tablespoons  granulated sugar
  • 2  Teaspoons  finely grated lime zest
  • 4  Tablespoons  unsalted butter, frozen until hard
  • 1/2  Cup  plus 1 tablespoon (120 ml) cold heavy cream
  • 1 1/2  Teaspoon  Demerara sugar, for sprinkling

For the filling

  • 4  Cups  (440 g) fresh blackberries
  • 1/4  Cup  plus 1 teaspoon (65 g) granulated sugar, divided
  • 1  Tablespoon  fresh lime juice
  • 1  Cup  cold, heavy cream
  • Additional lime zest, for garnish

Directions

For the shortcakes

Preheat the oven to 375 degrees. Line a baking sheet with parchment. 

In a large bowl, whisk the flour, cornmeal, baking powder, salt, granulated sugar, and zest. Using the large holes on a box grater, grate the butter over the dry ingredients. Fluff gently with a fork. Drizzle with the ½ cup (118 ml) of the cream. Stir with a wooden spoon just until the ingredients cohere and no visible floury bits remain. 

Transfer the dough to a floured board and form into a 4 ½-inch diameter, 1-inch-high disc. Cut into quarters and transfer to a baking sheet. Brush with the remaining tablespoon of cream and sprinkle with the Demerara sugar. Bake the shortcakes until golden, risen, and firm to the touch, 18-20 minutes. Transfer to a rack to cool completely. Cut in half horizontally. 

For the filling

Toss the blackberries with ¼ cup (62 g) of the sugar and lime juice. Transfer ½ of the mixture to a small bowl and set aside. Take a potato masher to the remaining blackberry mixture and mash until pulpy. In a large bowl, whip the cream to soft peaks with the remaining 1 teaspoon of sugar. 

To assemble, lay 1 shortcake bottom on a plate. Dollop with some whipped cream, top with a few whole berries, replace the shortcake cap, and spoon some of the mashed blackberry pulp on top. Garnish with lime zest. Repeat with the remaining shortcakes, berries, cream, and zest. Serve immediately. 

Nutritional Facts

Total Fat
31g
44%
Sugar
20g
22%
Saturated Fat
13g
54%
Cholesterol
49mg
16%
Carbohydrate, by difference
93g
72%
Protein
19g
41%
Vitamin A, RAE
779µg
100%
Vitamin C, total ascorbic acid
49mg
65%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
842µg
100%
Calcium, Ca
615mg
62%
Choline, total
57mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
2µg
0%
Folate, total
261µg
65%
Iron, Fe
10mg
56%
Magnesium, Mg
165mg
52%
Manganese, Mn
3mg
100%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
303mg
43%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
233mg
16%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
252g
9%
Zinc, Zn
3mg
38%

Blackberry Shopping Tip

Sharon Tyler Herbst of The Food Lover's Companion says to “look for plump, deep-colored berries sans hull.”

Blackberry Cooking Tip

Blackberries are best kept in a single layer in the refrigerator and should be used within 1-2 days of purchase.